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Nombles


This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Nombles. Nym þe nomblys of þe venysoun & wasch hem clene in water and salt hem, & seþ hem in tweye waterys. Grynd pepyr, bred & ale & temper it wyþ þe secunde broþe, & boyle it, & hak þe nomblys & do þeryn & serue it forþe.

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Recipes with similar titles:

numbles (Two Fifteenth-Century Cookery-Books)

nombles (A Noble Boke off Cookry)

Noumbles (Forme of Cury)

XII - FOR TO MAKE NOMBLES (Forme of Cury)

xiij Noumbles (Fourme of Curye [Rylands MS 7])

Nombuls (Liber cure cocorum [Sloane MS 1986])




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